Here there Bread Activation guide

Sourdough Starter

Activation Guide

Thank you for bringing home our dried sourdough starter. With a little care and patience it will come to life and become the heart of your baking.

The whole process, in one video

Video by You Knead Sourdough, standing in until ours is filmed.

Day one

Rehydrate & feed
  1. Add 10 g of dried starter flakes to a clean jar.
  2. Add 20 g of room-temperature water, 75–80°F (24–27°C).
  3. Stir well and let the flakes soak 15–30 minutes, until softened.
  4. Add 20 g of bread flour.
  5. Mix until smooth, cover loosely, and leave at 75–78°F (24–26°C) until doubled in size — about 8 hours.

Day two

Feed again
20 g
starter
20 g
water, room temperature
20 g
bread flour

Mix well, cover loosely, and leave at 75–78°F (24–26°C) until doubled in size — about 8 to 11 hours.

Days 3–7

Keep it going

Feed once a day, using a 1:1:1 ratio by weight.

20 g
starter
20 g
water
20 g
bread flour

Mix well, cover loosely, and leave at 75–78°F (24–26°C) until doubled in size — about 8 to 11 hours.

Ready to bake

You did it

Your starter is ready when:

  • It consistently doubles, or more, within 4–8 hours of a feed.
  • It is bubbly all the way through, not only on top.
  • It smells pleasant and slightly tangy.
  • It has a smooth, creamy texture.

Your starter may not show much activity yet. That is completely normal.

It takes time for a starter to adjust. Be patient and be consistent.

Enjoy baking!

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